There's no better way to use leftover rice than turn it into fried rice, which transforms a dull side dish into a tasty Asian delight. It's also a great dish to take advantage of cheaper frozen vegetables ( just be sure to dry them well after defrosting) or use whatever leftover fresh vegetables you have on hand. In my rice, I used a mix of fresh and frozen vegetables along with shrimp but feel free to switch up the ingredients. This recipe is pretty much guaranteed to be good no matter what you put in.
Shrimp Fried Rice
2 tsp canola oil
1.5 cups frozen broccoli florets, defrosted
1 medium green bell pepper, cut into thin strips
1/2 cup carrots, thinly sliced
1 garlic clove, minced
1/4 cup liquid egg substitute
1.5 cups cooked jasmine rice
1/2 cup frozen peas, defrosted
3/4 lb medium, cooked frozen shrimp, peeled and deveined
2 tbsp + 2 tsp gluten free soy sauce
2 tbsp fish sauce
2 tsp brown sugar
1. Rinse your hands in cold water (to prevent the rice from sticking to them) and knead the cold rice gently to separate the grains.
2. Set a nonstick pan over medium-high. Make sure all of your ingredients are chopped and within easy reach.
3. Once the pan is hot, swirl in oil and spray with nonstick spray.
4. Add the broccoli, bell pepper, and carrots. Stir-fry until the vegetables are crisp-tender (5-7 minutes). Respray the pan with nonstick spray, if necessary, then stir in the minced garlic. Cook, stirring constantly, until fragrant, about 30 seconds.
5. Push the vegetables to one side of the skillet and pour egg into the opposite side. Stir egg until it is fully cooked, about 30 seconds, then mix into vegetables.
6. Add the rice to the pan and stir well than press the rice mixture into the bottom of the pan. Let fry for several minutes until it begins to turn golden brown on the bottom.
7. Use a spatula to flip the mixture over. Stir the rice than press the mixture into pan again. Cook 2-3 minutes more, or until golden on both sides.
8. While the rice is cooking, stir together the sauce ingredients (soy sauce, fish sauce, brown sugar, and pepper).
9. Add the sauce, peas, and cooked shrimp into the rice. Stir-fry for 2-3 minutes more or until the shrimp are heated through.
10. Remove rice from heat and finish with a splash of lime juice before serving.
Nutrition Information--approximately 250 calories per serving
Ready for more fried rice? Try this amazing all vegetable version--